Radish, Fennel and Carrot Cakes
Care of Amy Symington
Makes 18 small cakes
- 2 cups ground oats or spelt flour
- 1 cup carrots grated
- 1 cup fennel thinly sliced
- 1 cup radishes grated
- 1 cup water
- 1/4 cup dill chopped
- 1 tbsp ground flax seeds
- 1 tbsp paprika
- 2 tsp ground coriander
- 2 tsp lemon zest
- 1.5 tsp coarse sea salt
- 1 tsp kelp powder (optional)
- Pepper to taste
- 2 tbsp oil (for sautéing)
- Garnish: Lemony hummus, cucumbers, dill
Preheat oven to 200°C to keep cooked cakes warm while the others are sautéing.
In a big bowl, mix all the ingredients together excluding the oil. Let sit for 10 minutes to allow the batter to thicken.
Meanwhile over medium heat, heat a large sauté pan. Add 2 tsp of the oil. Using a tablespoon scoop out batter and place a heaping spoonful on to the pan. Repeat 6 times.
Allow to sauté until golden brown, about 7 minutes. Flip and press cakes to flatten them. They should be approximately 2.5-3 inches in diameter. Allow to sauté until golden brown, about 7 minutes.
Remove from pan and store in oven to keep hot. Repeat, sautéing 6 cakes per batch until all the batter is gone. Garnish with hummus, cucumber and dill.